The recipe would probably be more appropriate posted in the fall, but the other day, in my root cellar, I (literally) stumbled over a milk crate full of spaghetti squash that I’d overlooked all winter. Normally I use the pasta substitute as a delivery system for some marinara or venison ragu, but here they were, forgotten in the basement. Suffice to say, I’ll be cooking a lot of squash in the coming weeks and will be trying some new recipes, like this simple squash-and-vegetable bake.
Squash and Broccoli Bake
-1 spaghetti squash, cut in half lengthwise
-1 tsp. salt
-1 small head broccoli, rinsed and chopped
-2 Tbsp. olive oil
-1 Tbsp. butter
-1 medium onion, diced
-3 garlic cloves, minced
-¼ cup Parmesan cheese, grated
-1 ½ tsp. dried parsley
-1 ½ tsp. dried thyme
-Salt, pepper and red pepper flakes to taste
1. Preheat oven to 375 degrees. Remove seeds and pulp from one of the squash halves. (Bag and save second half for later use.) Salt and pepper the open face of the squash. Place the squash open-side down in an oven-safe baking dish. Add water to a depth of about 1 inch. Bake in oven for 30 to 45 minutes, until the tip of a knife pierces the skin easily.
2. Meanwhile, bring 2 quarts of water and 1 tsp. salt to a boil in a medium saucepan. Add broccoli and blanch for 3 to 4 minutes to set color. Drain and reserve.
3. Heat olive oil and butter in a saute pan set over medium heat. Add onion and cook until just translucent, about 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Toss drained broccoli with onions and garlic and saute briefly. Remove from heat.
4. When the squash is cooked, remove it from the oven. Using a fork, pull the meat from the squash, transferring it to a large bowl. Toss the squash with the broccoli, onions, and garlic. Stir in the Parmesan, along with the herbs and salt and pepper. Scoop mix back into the squash half and place in the oven. Bake until cheese is melted, about 10 minutes.